Blue Ribbon Recipe
Kids of any age will love these tasty pops! They're easy to make and you can get the kiddos involved. I bet these treats will be a bit hit at a bake sale! The Test Kitchen
1 boxritz crackers
8 Tbspunsalted butter, room temperature
2 Tbspchocolate instant pudding
3 Tbspheavy whipping cream
1 3/4 cpowdered sugar
1/4 ccocoa powder
1 tsppure vanilla extract
24 ozchocolate almond bark for coating
OPTIONAL COOKIE DECORATIONS
How to Make Ritzy Pops
- In mixer cream butter. Add pudding and heavy cream beat for 90 seconds, than add powdered sugar, cocoa powder and vanilla and beat till light and fluffy. I beat it for 10 minutes.
- Spread a thin layer of filling on each cracker, lay a lollipop stick on one and top with another cracker that also has filling on it. Lay out on parchment lined cookie sheet and place in fridge for about 1 hour.
- When your pops are nearly chilled an hour, melt chocolate almond bark over double boiler. Be careful not to get chocolate too hot. I use a melting pot as it keeps it at the right temperature.
- Remove chilled pops from the fridge and dip each into the chocolate filling. Gently shake off excess chocolate. You can add decorations like colored sugar or sprinkles nonpareils at this point, but only if you want to, they taste just great by themselves. Put pops onto styrofoam block till the chocolate sets up.
Please note if your dipping chocolate is too hot it can cause your pops to slide off the sticks. If you don't have styrofoam you can lay your pops flat on a piece of parchment paper or wax paper. Have fun and enjoy!